New England Clam Chowder
pint shucked clams or two 6-1/2-ounce cans minced clams
slices bacon, halved
cups chopped, peeled potato (3 medium)
cup chopped onion (1 large)
teaspoon instant chicken bouillon granules
teaspoon Worcestershire sauce
teaspoon dried thyme, crushed
teaspoon black pepper
cup half-and-half or light cream
- Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1 cup. Set juice aside.
- In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
- Stir reserved 1 cup clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
- Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon.
- Makes 4 servings (6 cups)
Nutrition Facts(New England Clam Chowder)
- Per serving:
- 376 kcal cal.,
- 15 g fat
- (8 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 76 mg chol.,
- 495 mg sodium,
- 35 g carb.,
- 2 g fiber,
- 7 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet